Is there anything better than a crunchy on the outside, chewy on the inside, sweet and salty peanut butter cookie?
I don’t think so. In fact, they’ve been going like potato chips in this house. That’s the only way I can explain the ease with which my boyfriend and his friends grab them as they pass by. It’s almost as quick as a reflex, hand out, in mouth, cookie gone, immediate sense of comfort and well-being sets in- just like the one setting in with me now, taking a bite as I write this. 
I take it as a good sign that boys like these cookies; a sign that they just the right mix of salty and sweet, not too decadent but perfectly comforting. I made a half batch on Friday, froze the rest of the dough and by Sunday I was defrosting it to make more- and you will be too.
Best Peanut Butter Cookies
- Total Time: 41 minutes
- Yield: 24 cookies 1x
Description
These peanut butter cookies are perfectly crunchy on the outside and chewy on the inside, with a delightful balance of sweet and salty flavors.
Ingredients
- 1 1/4C All Purpose Flour (12 oz/284ml)
- 3/4 tsp Baking Soda (.22oz/4ml)
- 1/2 tsp Baking Powder (.14oz/2ml)
- 1/4 tsp Salt (.73oz/1ml)
- 1/2 C Unsalted Butter, Softened (4oz/6.3g)
- 1 C Crunchy Peanut Butter (8oz/12.6g)
- 3/4 C Sugar (6oz/9.45g)
- 1/2 C Light Brown Sugar (4oz/113.4g)
- 1 Egg, Room Temperature
- 1 TBS Milk or Water (.5 Fl. Oz/15ml)
- 1 tsp Vanilla Extract (.16oz/5ml)
- 1/2 C Peanut Butter Chips (3oz/118ml)
- 1/2 C Chocolate Chips (3oz/118ml)
- Small bowl, bottom covered in sugar.
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In another bowl, beat the softened butter until smooth and creamy.
- Add the crunchy peanut butter to the butter and beat until well combined.
- Mix in the granulated sugar and brown sugar, beating until the mixture is light and fluffy.
- Beat in the egg and vanilla extract until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Using a tablespoon or cookie scoop, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each cookie slightly with a fork, creating a crisscross pattern on top.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For best results, use crunchy peanut butter to add texture. These cookies can be stored in an airtight container for up to a week. You can freeze the dough for later use; just defrost before baking. If you prefer a softer cookie, reduce the baking time slightly.
- Prep Time: 30 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8
- Sodium: 120
- Fat: 9
- Carbohydrates: 15
- Fiber: 1
- Protein: 3
- Cholesterol: 15
How many cookies does this recipe make?
this recipe looks great!
i can’t get PB or choco chips where i live, if i omit them from the recipe, do i need to alter anything else?
Nope! But you might want to try getting a bar of dark or semi-sweet chocolate and hacking it up into chips!